This tangy garlic brown rice dish can be served either warm or chilled, as a salad or side.

Ingreadient

• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 1/2 cups short-grain brown rice
• 3 cups vegetable stock
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh thyme
• 1/2 teaspoon red chile flakes
• 2 tablespoons fresh lemon juice
• Zest of one lemon

Direction

1. Gather the ingredients.
2. In a large saucepan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes.
3. Add the rice and cook, stirring, for 3 minutes.
4. Add the stock, salt, and pepper and bring to a boil.
5. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
6. In a skillet, heat the oil, garlic, thyme, and chile flakes over moderately low heat. Cook until garlic is just beginning to brown, about 3 minutes.
7. Remove from heat and add lemon juice and zest. Season with salt and pepper. Toss with cooked rice and serve.

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